Mini chia cheesecakes

Ingredients (makes 6)

Crust

• 1 cup shredded coconut
• 1 tbsp chia seeds
• ½ cup linseed meal
• ½ cup quinoa flakes
• Pinch salt
• 1 tbsp maple syrup
• 1 tbsp virgin coconut oil
• 1 tbsp agave syrup
• 1 tbsp date paste (1 fresh date and 1 tsp 
agave syrup, blended)

Filling

• 1 cup cashews, soaked 1 hour and drained
• 1 cup macadamia nuts, soaked 1 hour
• 1 cup lemon juice
• 3 tbsp agave syrup
• 1 tbsp maple syrup
• 1 dessertspoon vanilla essence
• 3 tbsp virgin coconut oil, melted
• ½ large lemon, zested
• 1 tbsp chia seeds

METHOD
Make the crust. Mix all ingredients together with a spoon, and, using clean hands, press mixture into cupcake patty tins. Press well up the sides. Place in freezer.

Make the filling. Place all ingredients in a food processor and blend until smooth. Remove tray from freezer and add filling. Garnish with lemon rind and crushed macadamia nuts. Serve.

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Recipe from Cooking With Chia by Nicky Arthur; Photo credit: Graeme Gillies